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Linguine with Clam Sauce
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Linguine with Clam Sauce

45 minServes 4Nutri-Score C€€
from @leahscucina3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • linguine (whole pound)Grains450 g
  • canned chopped clams (with their juice)Fish400 g
  • pancetta (diced)Meat170 g
  • onion (finely chopped)Produce1 piece
  • garlic (chopped)Produce4 pieces
  • olive oil (for frying and toasting)Pantry60 ml
  • vodka (to deglaze)Beverages60 ml
  • lemon (juiced)Produce1 piece
  • onion salt (or onion powder and salt)Spices5 g
  • crushed red pepper (to taste)Spices2 g
  • fresh parsley (chopped)Produce20 g
  • sourdough bread (sliced, for garlic toasts)Bakery4 pieces
  • garlic salt (for the toasts)Spices4 g
  • breadcrumbs (for the crispy topping)Bakery40 g
  • salt (for the pasta water)Spices15 g

per serving

Nutrition

711kcal

Carbs
95 g
Proteins
24 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Colander
  • Mixing bowl

step by step

Method

  1. Crisp the pancetta

    • Heat olive oil in a pan and add the pancetta.
    • Fry until golden and crispy, then remove and drain on paper towel.
    Step 1

  2. Soften the onion and garlic

    • Add the onion to the same pan and fry for five minutes.
    • Add the chopped garlic and fry for a few more minutes until caramelized.
    Step 2

  3. Make the garlic toasts

    • Brush the sourdough slices with olive oil on both sides and sprinkle with garlic salt.
    • Toast until golden.
    Step 3

  4. Deglaze and add the clams

    • Pour in the vodka to deglaze the bottom of the pan (white wine or chicken stock also work).
    • Add the whole can of clams with their juice.
    Step 4

  5. Season the sauce

    • Season with onion salt, crushed red pepper and a squeeze of fresh lemon juice.
    • Add the parsley now or later if serving kids.
    Step 5

  6. Simmer the sauce

    • Bring the liquid to a boil and let everything warm through, stirring occasionally.
    Step 6

  7. Cook the linguine

    • Salt the boiling water and add the linguine.
    • Cook two minutes less than the package instructions, then drain.
    Step 7

  8. Fry the breadcrumbs

    • Heat a little olive oil in a pan and add the breadcrumbs.
    • Coat completely in the oil and toast until golden and crispy, like wet sand.
    Step 8

  9. Finish the pasta in the sauce

    • Add the drained linguine to the clam sauce and toss to finish cooking.
    • Stir in the fresh parsley.
    Step 9

  10. Plate and top

    • Serve the pasta in bowls with a garlic toast on the side.
    • Top with fried breadcrumbs, a drizzle of olive oil and the crispy pancetta.
    Step 10
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